Japanese Ramen Noodles
We love this recipe from Danielle Fahrenkhrug over at delightfulmomfood.com
- 8.8oz packet of King Soba Rice Noodles, Buckwheat Noodles, Quinoa Noodles or any Asian noodles
- 3-4 Tablespoons sesame oil
- 3 garlic cloves
- ½ yellow onion, diced
- 3 cups of crimini mushrooms or white mushrooms, sliced
- 1 red pepper, thinly sliced
- 3 Tablespoons Soy Sauce
- 2 Tablespoons Rice Vinegar
- ¼ teaspoon ginger powder
- 1 spring onion, diced (optional)
- sesame seeds (optional)
- fish sauce (optional)
- red pepper flakes (optional)
- dash of salt and pepper
1. In a small bowl make the sauce. Add soy sauce, rice vinegar, ginger, a sprinkle of salt, pepper and an optional dash of fish sauce (found at Asian markets).
2. Chop yellow onion and garlic. Set aside. Chop mushrooms and red peppers and set it a small bowl. Pour soy and vinegar sauce over mushrooms and peppers. Set aside.
3. Cook noodles in boiling water according to package instructions. Drain, rinse with cold water. Toss noodles with 1-2 Tablespoons of sesame oil to prevent them from sticking together. Set aside.
4. Heat 2 tablespoons of sesame oil in a frying pan on medium heat. Add in garlic and yellow onion, and sauté for a minute or until the onion slices soften.
5. Add in the marinated red peppers and mushrooms and all the sauce its in. Sauté until mushrooms are cooked and tender, about 3-5 minutes.
6. Still on medium heat, add in the cooked noodles, and quickly stir to combine all the ingredients. Remove and turn off the heat.
7. Serve noodles in individual bowls and garnish with spring onion, sesame seeds and fresh red chili peppers.
Japanese ramen noodles loaded with hearty mushrooms and red peppers! Soy sauce, fish sauce, seasame seed oil and garlic makes this superfood noodle bowl rich and light!